I'm trying this Lithuanian farmhouse yeast from Omega for the first time. 12 hours after pitching (directly, no starter), I'm getting a very strong smell coming up through the airlock. I'd call it peppery in an unpleasant plasticky kind of way. But not like bandaids. I've never encountered anything like it before. Has anyone else had a similar experience?
Brewing water was 90% RO water, 10% charcoal-filtered tap water. So there should be no chlorine. This is my usual procedure and I never have problems with other beers.
Grain was 76% Vienna malt, 15% spelt malt, 7% dextrine malt, and 2% acidulated malt.
Mash was 152 F, batch sparge was 170 F. Boil was 90 min with Willamette and 15 min with Kazbek to give about 30 IBU. OG was 1.057. Fermentation temperature is being held at 80 F.
I used my usual iodophor sanitation procedure, which usually works fine.
I hope the smell will blow off, but have no idea what it is!
Brewing water was 90% RO water, 10% charcoal-filtered tap water. So there should be no chlorine. This is my usual procedure and I never have problems with other beers.
Grain was 76% Vienna malt, 15% spelt malt, 7% dextrine malt, and 2% acidulated malt.
Mash was 152 F, batch sparge was 170 F. Boil was 90 min with Willamette and 15 min with Kazbek to give about 30 IBU. OG was 1.057. Fermentation temperature is being held at 80 F.
I used my usual iodophor sanitation procedure, which usually works fine.
I hope the smell will blow off, but have no idea what it is!